Sometimes one wants to diversify the usual daily menu with dishes from other national cuisines. An excellent option for a hearty and tasty dish is goulash, thick Hungarian soup. According to legend, goulash has been prepared since the time of the nomads, who cooked meat dinner at the stake from meat that was hunted. How to cook pork goulash with gravy according to the traditional Hungarian recipe of modern chefs in Hungary, for a quick hand or with a gentle creamy gravy, we will tell you more in the article.
Material Content:
Pork goulash with tomato sauce
For pork goulash with tomato sauce you will need:
- pork ham - 400g;
- tomato - 200 ml;
- garlic - 3 cloves;
- potatoes - 3 pcs;
- salt pepper;
- meat broth - 200ml;
- carrots - 1 pc;
- onion - 1 pc;
- oil.
Rinse the ham, cut into small identical slices, put in a saucepan with butter and start frying. Immediately prepare the garlic and pass through the garlic squeezer to the meat, add spices. Cook for 10 minutes.
In the meantime, prepare potatoes, cut into cubes. Peel and finely chop the onion, the carrots can be grated.
Add broth and vegetables (except potatoes) to the meat, leave for 30 minutes, then lay the potatoes and cook for another third of an hour. Add the paste, mix and after 10 minutes turn off the heat, leave it under the lid for 15-20 minutes.
On a note. It is recommended to choose the highest grade of pork of the hip or scapular part so that the veins, fat and sebaceous layers are absent in meat.
In sour cream sauce
Sour cream gravy will make the dish more tender, but do not forget that sour cream increases its calorie content.
- pork - 500g;
- a tomato;
- broth - 500ml;
- onion - 2;
- sour cream - 200g;
- flour;
- oil;
- spices and salt.
As in previous versions, prepare the meat by cutting into small slices.Fold in one container and mix with prepared spices and salt, leaving to soak for a third of an hour.
While the meat is pickled, cut the onion into thin rings. Dip the tomato for a couple of minutes in boiling water, and then cool with ice water. This preparation makes it easier to peel the tomato so that the dish is as soft and tender as possible. Finely chopped peeled fruit.
First, fry the onion for several minutes, add the meat slices and continue to fry for another quarter of an hour. Now you can add the tomato, and after a few minutes pour in half a glass of water, leave to stew for another half hour.
After this time, pour the broth into a separate container.
Prepare the sauce: at the rate of 1 tablespoon of flour for 1 cup of broth, calculate the amount of flour. Fry a little flour first. Since it is quickly fried, it must be constantly stirred. When it starts to turn a little yellow, pour in the calculated amount of broth and mix thoroughly until the lumps dissolve. Add the resulting sauce to the meat, and immediately put the sour cream. Continue cooking over low heat for no more than 15 minutes, stirring constantly to prevent the milk product from boiling.
With creamy gravy
Tender and fairly low-calorie chicken goulash with creamy gravy is obtained.
- onion - 1 pc;
- oil;
- chicken - 400 gr;
- flour - 2 tbsp;
- paprika - 1 tsp;
- turmeric - 1 tsp;
- cream 20-25% - 400ml.
Rinse the chicken fillet and dice it. Fry in oil for several minutes, chop the onions in half rings and add to the meat. Pour a glass of water. Chicken cooks faster than other types of meat, so after a quarter of an hour you can add spices and salt, pour cream and cook for another 5-7 minutes.
With mushrooms and gravy
A simple and quick goulash recipe - with champignons and tender gravy.
- mushrooms (champignons) - 250 gr;
- onion - 1 pc;
- oil;
- dill - 50g;
- pork - 350 gr;
- flour - 2 tbsp. l;
- cream 20-25% - 350-400ml.
Prepare the pork, cut into small pieces, fry for several minutes, add a couple of glasses of hot water and leave for 30-45 minutes to stew.
Rinse and cut the mushrooms into small plates, fry in oil. After dice the onion and add to the mushrooms, salt, sprinkle with spices. Put the vegetables in the meat. After a couple of minutes add flour and cook for a few more minutes. Pour in the cream, mix well and leave for 3-4 minutes.
Cut dill, add to the gravy.
On a note. Stew pork for at least 40 minutes in total. The longer the meat is cooked, the better the fibers soften and the flesh will be softer.
Pork goulash cooked in a pan
A goulash cooked in a pan will not have a lot of gravy. This cooking option is suitable for “quick hand” dishes.
Pork goulash recipe with gravy:
- pork - 400 gr;
- onions and carrots - 1 pc each;
- turmeric, black pepper, coriander - 1 tsp;
- salt - 3 tsp;
- tomato juice - 1 cup.
Cut the meat into small cubes, fry for 20 minutes under the lid. After that add finely chopped onions and grated carrots, sprinkle with spices and salt. Stew under the lid for another 10 minutes, pour in the juice and simmer another third of an hour at minimum heat.
Tasty recipe: pork goulash in a slow cooker
Cooking in a slow cooker
Dishes cooked in a slow cooker retain maximum nutrients thanks to the closed lid during the entire cooking process. Also, a multicooker does not need a lot of oil - the products are prepared in their own juice and the calorific value is significantly lower than when cooking in a pan.
Prepare for goulash:
- pork tenderloin - 400g;
- onion - 1;
- tomato paste - 3 tbsp. l;
- carrots - 1;
- spices for meat;
- oil;
- salt.
We rinse the meat, let the liquid drain, and cut into a small cube. Pour a little oil into the multicooker bowl and spread the meat, cook in the "Frying" mode for several minutes.
While the meat is cooking, prepare the onions and carrots, cut into small cubes.At this stage, add flour, spices and vegetables, salt to pork. When the vegetables are slightly softened, add the paste and mix well. We turn on the "Extinguishing" mode and leave to cook for half an hour. After the expiration, you can immediately serve to the table.
Pork goulash, like in kindergarten
A childhood recipe familiar from childhood consists of only a few products:
- pork pulp - 500 g;
- onions - 2 pcs;
- tomato puree - 400 ml;
- oil;
- flour - 1 tbsp. l;
- spices for meat, salt.
First of all, we prepare the meat - thoroughly rinse with running water and let the liquid drain a little, putting it in a colander or bowl for a few minutes. After we divide into small cubes and put in a saucepan with butter, fry.
We clean the onion and cut into thin half rings and fry for another five minutes. Now add salt, flour and spices, continue cooking for a few more minutes. Pour in the paste, mixing, leave for half an hour to slowly languish, covering it with a lid.
The dish is served in combination with various side dishes, but goes well with potatoes. Before serving, you can sprinkle with herbs.
Hungarian cooking recipe
Hungarian traditional goulash is prepared exclusively from beef:
- beef - 600 gr;
- onion - 2;
- potatoes 600 gr;
- Bulgarian pepper - 200 gr;
- dry paprika - 3 tsp;
- large sweet varieties tomatoes - 2;
- flour - 200 gr;
- egg - 1;
- salt.
Cooking begins by frying the chopped beam. It should acquire a caramel shade. To do this, it is not enough just to grease the pan with oil - you need to pour 3-4 tablespoons and cook at an average temperature for 10-15 minutes.
While the onion is preparing, cut the meat into regular cubes. When the onion reaches the desired state, shift the meat, salt and add paprika. Cook for a few minutes, then pour a couple of glasses of water. Then you can add more when the first portion of water boils. Leave to cook under the lid.
Meanwhile, prepare a chipset - a kind of paste in the form of balls of dough, which is added to the dish. Mix the egg, a pinch of salt and flour, knead and wrap in a film.
Peel potatoes and cut into cubes commensurate with pieces of meat. Add the potatoes to the meat.
Roll out the dough 4 mm thick. Cut into squares and boil in a separate container with water, salt.
When the potatoes are almost ready, add the tomatoes, cut into a small cube. In the summer season, chefs recommend adding a couple of sweet bell peppers. Cook another 10 minutes.
Add the chipset to an almost ready-made goulash, mix and cook for another 10-15 minutes so that all the components are saturated with each other's juices.
On a note. Use dry ground paprika, preferably made in Hungary. Then the dish will have a real aroma and color of Hungarian goulash.
